Spring Recipes April - July - Harlequin Produce, LLCDistinctly Colorful, Seasonally Flavored, Certified Organic

Seasonal Recipes

My goal with these recipe pages, is to add recipes according to seasonal harvest and eating, to insipe simple meals made with what is abundant. My challenge will be that I love to cook... but struggle with writing any sort of measurement down, I will try my best to adapt my creations to an understandable format.

I have thoroughly been enjoy the Smitten Kitchen blog for new ideas and flavors.

Spring
This is the season of greens. Enjoy it because it doesn't last! We anxiously look forward to it, after a long winter of frozen and canned food. The fresh crisp of spinach, salad mix, and arugula can't be beat. For us this means, salads of all types, and every good salad needs a good dressing!

Buttermilk Dressing
Adapted from Smitten Kitchen

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped chives
1/2 teaspoon dry mustard

Whisk together buttermilk, mayonnaise, vinegar, sugar, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss with your favorite greens.

Sauteed Salad Turnips
Adapted from the kitchen of Kaly
1 bunch salad turnips
1 small onions diced
4 cloves minced garlic
2 T olive oil or 2 slices of bacon
1/2 t crush red pepper

Heat a skillet over medium heat and saute the onions in olive oil until they become soft and translucent, about 10 minutes. If you are using bacon (which I suggest), dice the bacon and then fry until golden brown, then add in the onions and cook until translucent. Dice up both the roots and greens of the salad turnips. Once the onions are cooked add in the roots and cook until slightly soft for approximately 5 minutes. Then add the greens and cook for another 2 minutes. Season with salt and pepper to taste.

Greens with Balsamic Reduction
From the kitchen of Kaly
1 bunch or bag of spinach, tatsoi, chard or kale, cut into 1'' size pieces
2T olive oil
3T balsamic vinegar
1/2 t sugar
4 garlic cloves minced
1T soy sauce
1 small onion, diced

Heat oil in skillet and add onion, saute until soft and translucent ~ 8 minutes on medium low, then add the garlic. Turn up the heat to medium high and add in the soy sauce, balsamic vinegar, and sugar. Continue to cook on high until the sauce has evaporated by half and has become thick. Add the greens and stir to coat, cook until soft but not limp. Serve as a side or with a baguette.

Green Burritos
From the kitchen of Kaly
1 bunch kale, chard, asian, beet greens or mustard greens, or a combination of all four.
1 medium onion, slivered
3 clove garlic
grated cheese
warm tortillas
2T olive oil
salt and pepper to taste
a little hot sauce, if desired

Heat oil in skillet over medium heat and add onion, saute until soft ~ 8 minutes. Remove stems from greens and chop into 1'' ribbons. When the onions have begun to caramelize add the greens. Cook until soft ~ 10 minutes. In a microwave or on a gas stove top, heat the tortillas. In a warm tortilla add grated cheese, then greens, roll and enjoy!

Quick Pickled Beets
From the Kitchen of Kaly
1 bunch beets
2 T soy sauce
1/4 C rice wine vinegar
2 T olive oil
Pepper to taste

Cut the tops and tails off the beets, and place them in a steamer basket or in 2’’ of water on medium high heat. Steam the beets until they are tender ~ 15 minutes. Remove the beets from the heat and let cool until they can be handled. Remove the peel and then quarter the beets. Add the beets to a bowl and pour the marinade ingredients over the top. They can be eaten right away or placed in the fridge and consumed later.

Lemony Mustard Dressing
From the Kitchen of Kaly
1/4 C olive oil
3T Dijon mustard
3 T lemon juice
1/2 t salt
1 t pepper

Mix the mustard, lemon juice, salt and pepper in a blender. As the blender is going slowly pour in the olive oil. Adjust for seasoning preference and then store in the fridge for up to two weeks.

Kale Salad with Lemony Dressing
From the Kitchen of Kaly and Smitten Kitchen
1 bunch kale; black or ripbor
1 small red onion
1/4 C lemony mustard dressing
1/4 C sunflower seeds

This is a blend of two recipes, one of my own and a portion from Smitten Kitchen. Slice the kale into 1'' ribbons. Thinly slice the onion and pickle them by following these directions. Once the onions are pickled add them and the sunflower seeds to the salad. Pour the dressing over the top of the salad and toss.

Blue Cheese Dressing
From the Kitchen of Kaly
3/4 C sour cream of plain yoghurt
1/2 C mayo
1/2 C milk
1/2 t dry mustard
1/2 t salt
1/2 t ground pepper
6 oz blue cheese

Whisk all the ingredients except the blue cheese in a bowl, stir until combined. Crumble the blue cheese into the liquid ingredients and stir until well combined.

Napa Cabbage Salad with Blue Cheese Dressing
From the Kitchen of Kaly
1 Napa Cabbage
1/4 C sunflower seeds
Blue cheese dressing

Slice the cabbage into 1/2'' ribbons starting at the top of the leaves and work to the base leaving 1'' of the butt. Add the cabbage to a bowl and sprinkle with sunflower seeds, toss with the dressing or serve on the side. This makes a great light dinner.

Steamed Broccoli in Lemony Garlic Sauce
From the Kitchen of Kaly
1 lb of broccoli cut into florets
2 T butter
2 cloves of garlic
1 t lemon juice
salt and pepper

Steam the broccoli for 4 minutes. Heat the butter in a skillet over medium heat. Add the garlic and saute until light brown, season with salt and pepper. Add the steamed broccoli and saute for 2 minutes, coating the broccoli with the butter mixture. Sprinkle with lemon juice and serve.

Napa Cabbage Salad with Peanut Dressing
From the Kitchen of Kaly
1 napa cabbage
2 carrots
6 sugar snap peas
3 T sesame seeds
2 green onions
2 T cilantro

Thinly slice the cabbage, carrots, green onions, and cilantro. Add the cabbage to a bowl and then sprinkle the carrots, peas, green onions, cilantro, and sesame seeds on the top.

Peanut Dressing
From the Kitchen of Kaly
1/3 C coconut milk
3 T peanut butter
1 T soy sauce
2 T brown sugar
3 T rice wine vinegar

Add all ingredients to a blender and mix.

Cabbage and Lime Salad
Adapted from Smitten Kitchen
1 small cabbage, cored and shredded
2 chopped carrots
1/4 C chopped celery
1/4 chopped cilantro
1 T kosher salt
1/4 C fresh lime juice
1 T Dijon mustard
1/2 t ground cumin
1/4 canola, peanut, or vegetable oi

Directions

In a colander toss the cabbage with the salt and let drain for 1/2 hour to 1 hour. After the cabbage has wilted, rinse and drain the salt off.

Whisk the lime juice, mustard and cumin together. Add the oil in a steady stream and whisk or blend until completely emulsified. Add the carrots, celery, and cilantro to the cabbage and toss with the dressing and serve.